Chunky Red Bean Spread

By Katie, 8:48 am

Any other bean lovers out there?

If you’re a vegetarian or even just someone trying to decrease your meat intake, then beans are your best friend. They’re full of protein and fiber, and they’re incredibly versatile! Proof: Chunky Red Bean Spread!

To make the spread, all I did was blend a can of red kidney beans with a touch of olive oil, then added a bunch of spices. Simple, wholesome, delicious!

Great with raw veggies or crackers.

Or spread on wholegrain bread.

I can’t wait to use this as a sandwich spread with a bunch of fresh veggies!!! YUM!

Chunky Red Bean Spread
Adapted from the Eat Clean Cookbook
Yields about 36 1-tbsp servings

1 can red kidney beans (15 oz), rinsed and drained
1.5 tsp extra virgin olive oil
1 tsp chili powder
1 tsp dried oregano
1.5 tsp minced garlic
sea salt and pepper

1. In a blender or food processor, blend the beans with the olive oil until a thick paste forms.

2. Add the remaining ingredients. (Don’t be afraid to use a heavy hand with the spices.)

3. Transfer to a bowl, cover with plastic wrap, and refrigerate.

What’s your favorite way to use beans? Do you use canned or dry? I’d like to use dry, but I love the convenience of canned!

11 Responses to “Chunky Red Bean Spread”

  1. I love beans and eat some most days. My favorite is hummus but I also use beans in any place that calls for ground beef. I typically cook my own but I do take help from the store when time is tight.

  2. Cara says:

    another bean lover here! I confess that I take the convenience route with canned 99% of the time :)

  3. This looks so so good! I’m loving dips and spreads like this- to put on bread, crackers, veggies, salads, anything! Great recipe Katie!! I just love how pasty beans are. So filling too!

  4. yum, i LOVE beans! i’ve tried to make them from dry before and failed miserably, so i usually use the canned ones. it’s consistent and still super tasty!

  5. That looks surprisingly tasty! I will admit I am not a huge bean fan, but I could see putting that on a cracker. It looks kind of hummus-like.

  6. yum! I love beans too. I dont have a food processor (yet!) so I can’t really make bean dips and what not. I always want to make my own hummus.
    One day!

  7. Lisa says:

    Looks great! I’ve been meaning to try something like this and a roasted pepper sauce too. I’ve only used canned beans, always drained and rinsed, but have wanted to try dried. I’m just usually too lazy!

  8. [...] Chunky Red Bean Spread [...]

  9. Herself says:

    I use beans as a cheap easy way to add some protein/fibre/iron to my diet. I actually sprout allot of beans and eat them in salads and stir-fries and even raw out of the sprouter by the handful.

    Bean spreads are also a staple in my home these days. Until recently I primarily used canned beans but now that I’m sprouting and have dry beans on hand it’s really easy to cook some.

    I just cook enough for a few meals and then freeze them in ziploc bags. It saves a small fortune and it’s really quite convenient. I usually do my bean cooking while I’m flitting around the house tidying up or doing some reading.

    • Katie says:

      That’s a really great idea! I recently got a pressure cooker, which I believe can cook dry beans extremely quickly, so I’m hoping to switch from canned to dry this year.

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